Texas Style Brisket | She'll Love Your Meat
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- Опубликовано: 16 окт 2024
- Texas Style Brisket the Kosmo's Q way, we knocked out these texas briskets in around 10 hours using salt and pepper only and wrapping in red butcher paper. You are going to fall in love with this brisket recipe so without further adieu let get in to the Texas Stye Brisket Recipe.
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I’m married and we have nothing but time. Flavor is key. I keep family, friends and neighbors fed from low and slow. Start early, finish late and eat when done! It’s part of smokin!
Started with offset smoker, now BGE. Trim close while still chilled, simple rub and let come to room temp. Lump charcoal with hickory and pecan wood @ 230F. Fat side down for the first hour, then fat side up. Wrap in paper or foil with a cup of beef stock at the stall. Take out and rest @ 200F. for an hour. Crack a beer and tear into it! You should check out a food grade compression sprayer for your bbq. Better and faster than pumping with bottles! Today is the first time experimenting with fast and hot method. I've two on right now @ 300F. just going through the stall at 6 hr. now. Watching your vids while smokin' is like having smellivision.
I like low n slow because it’s more time to drank beer and hang out with family
Cheers to that!
Best comment on here
A man of culture.
Is this the running back for my Cowboys?? And tour right low n slow and beers😎
I like low and slow with S and P, sometimes G as seasonings. I'm usually busy during the week, so if I can sit on the back porch on Saturday and watch a smoker all day, and sip on a couple cold ones, that's a great day to me.
Great day for us too!
Kosmo I got a smoker for Christmas and New Year's eve night I smoked my first Texas style brisket. It was probably the best brisket I've ever had!! Keep the seasoning and videos coming, I'm learning a lot from you.
I cook in a barrel. I go 5.5 hrs at 250, aluminum wrap with beef broth and yellow pickled peppers on top. Finish in my oven to 200+ internal with a soft puncture. Let her set for 2 or 3 hrs. Slice and consume. Love your videos. You are very helpful.
I like the combo of low & slow then hot & fast. I run the low and slow for about 3 hours, then once the meat has the right color and gets the Texas crutch, I crank up the heat for a hot and fast finish. I always finish early and let it rest until its time to serve!
Native Texan here, and this is what i was taught.
Traditional brisket is salt and pepper like you did.
Fancy brisket is salt, pepper and garlic. And if the preacher is coming over, maybe use some paprika.
I do prefer low and slow for taste. Good excuse to sit around and drink some cold beer. I will be curious to one day try the hot and fast method.
Awesome channel bro.
When it comes to wrapping my brisket I agree that butcher paper and a spritz of beef broth is the way to go. I recently discovered your channel and have been watching videos all the time in quarantine. Thanks for all that you do and I will be ordering some seasoning soon.
P.S. Low and slow is the only way to go
-DJ
You will love the seasoning some of the best out there. Trust me I’ve tried them all haha.
Texas comment here. I’m an amateur, have only done 15 briskets myself. I’ve probably sat over 50. The flavor profiles I’ve liked the best have a heavy black pepper taste. I do coarse salt and pepper, fine black and white pepper, and garlic powder. I’ve ruined some meat before, but it wasn’t because of the aforementioned seasonings. Thanks for the video, loved it.
Up early to do my first brisket! Lo and slow with a simple rub Happy Father's Day y'all!
ur beginners brisket on a traager is the best recipe ever its the one I stay with keep up the good humor and content love ur channel
I'm going to be cooking my 4th brisket this weekend. I've always done low and slow with foil (after the stall) and cooking it to 200 degrees and then letting it rest for an hour or more. Every one has always come out juicy and tender. I learned from watching a ton of RUclips videos like this one. Having said all that, I'm not locked in to how I've been doing it. I've got plenty of years left in me to try all sorts of variations. The adventure is in the journey.
Try Hot and Fast on a drum smoker...You'll have way more time for cold ones.
You a smoker to brother?
@@kennethporst4359 not as much as I'd like. Way too busy most times to take time for a good smoke. I do enjoy sittin' and watchin' the BBQ. Very relaxing.
Just a backyard cook here in West Texas. I like to go salt and pepper, spritz every 30 to 60 min after the first few hours. 275, post oak, unwrapped the whole way unless it starts getting dry outside, I'll use paper if I have to wrap. Chicken legs are my favorite thing to make though, they're like crack.
Good cook Kosmo.
For me it's S & P, low and slow. I like foil more than paper because I like to collect the jus and add it to the serving pan. What I do though is leave the foil "cracked" to allow some of the steam to escape and not totally ruin my bark.
My family has always used pecan or oak. Whatever we can cut from the fallen trees around the farm. Im learning alot more about post. I've probably had it from different places I've dined at. Keep the videos a rollin. Stay safe yall.
S&P, peach butcher paper, low & slow. Low & Slow to consume Shiners and sit around tell hunting and fishing lies or for those that took the Oath/served, war stories. Love the channel. Gig ‘Em yeah I’m a Texan.
Big AL Howdy, from Cypress/Hockley.
First thing, being a Texas girl who is very familiar with Texas heat, you never water your yard in the middle of the day when the sun is up. You're better off watering early morning BEFORE the sun comes out to allow the water to sink into the soil. If you water in the hot sun the water will evaporate before it gets to the roots and the heat of the sun will heat the water and bake your grass....that said......I like to do brisket low and slow to maximize the smoke. Once meat reaches an internal temp above 150 it won't take on any more smoke, so hot and fast will not allow the meat to take in enough of the flavorful Post Oak wood. I don't use foil because it tends to make the brisket more like pot roast and it tampers with the bark. Butcher paper is the way to go. Once the brisket reaches around the 175-180 internal temp, that's when I wrap. Love your videos and especially love the rock and roll music you use on your videos. Also LOVE, LOVE, love our products!
Keyboard cooks, I love it! RUclips is full of anonymous experts in all fields.
Depends on my mood. Usually low and slow. Always prefer butcher paper. I attempt to use as little foil as possible when cooking in general
Great video! I like the way you express it's the way you like to do things and then ask how do we like to do things. I'm just starting out so I look forward to making a more informed contribution another time. Thanks for the newbie tips!
When I do brisket I do the flat I inject with your smokehouse reserve and Malcom’s TX rub then on the wrap I use your brisket mop a 100% winning combo!
I'm way off the beaten path when I season a brisket, but I like low and slow until the wrap then I put it in the oven (saves the moisture a little better, imo).
3 table spoons salt
3 table spoons pepper
2 table spoons garlic powder
1 table spoon onion powder
1/2 table spoon smoked paprika
1/2 table spoon mustard powder
Salt and pepper, cover and refrigerate overnight, 225° at one hour per pound it weighs, medium smoke, wrap 4 hours in butcher paper before taking off. I let it rest a half hour before cutting into it against the grain. Has a nice slight pull and very tender. Been doing it that way over 10 years.
Low & Slow.... I usually cook with plenty of time to kill and kill some Cold Ones in the process. Thanks for the video and info on your take.
I use garlic salt, pepper, onion powder and some jack Daniel's coffee. For my dry beef rub for beef steaks, roast and brisket unless you have any other ideas
My god. I just started smoking and already have learned alot from these videos. I'll be smoking a pork butt and brisket this weekend!!. Got my cow cover, texas beef rub and brisket mop, opx1 ready to go!!.
Dillon Leslie if I were you I wouldn’t take his advice too seriously on smoke coming out of the smoker, i always have white smoke coming out of mine and it comes out beautiful with such a nice Smokey flavour I absolutely love !
@@jessejohnson1557 I'd rather take the words of a world champion than anybody else.
I'm making a playlist of all the best briskets on RUclips. You just earned a spot! So many people out here on RUclips have no idea how to make brisket.
Low and slow and butcher paper for the win! 👍🏻🇺🇸👍🏻
Rusty wells you can cook with butcher paper? Would have thought it would catch fire. I want to try a brisket at home because there's no good bbq any where near where i live.
I like salt and pepper rub with garlic, but to be 100%, your rubs are second to none. The cow cover hot, and cow cover mixed together is AWESOME! Low and slow 225 for about 14hrs then the throw down starts at my table.
"Really is a great brisket, I JUST DONT LIKE WAITING THAT LONG" 🤣🤣 That's my mindset as well brother.
Low and slow for me and mine because we love the smoke. I wrap with butcher paper but foil is like a time machine, soI use it when I’m rushed. I’ve cooked low and slow with no wrap before and though I liked the smokiness it was a bit too much for the fam. Great vid! Scott
Hot and fast when you're single, low and slow when you're married. Wait, what are we talking about? I like both depending on time and when food needs to be served. I also like BP over foil to keep that bark preserved.
Hahahahha! Balance.
🤣🤣🤣🤣
Top 10 huh?? Haha!! Don’t matter do what you want to.
depends what your putting your meat in.
++++on the BP
You are the best brisket smoker/cooker. You keep it simple and you are entertaining. Love your videos. What's the best wood to use for briskets?
Great video man!
As far as hot and fast vs low and slow it depends on the situation. If I have a hard deadline to meet (comps, dinner for inlaws, etc) I go hot and fast to make sure things get done. When its just me and my buddies we'll go low and slow and hang out all day by the smoker with a few (or a lot) beverages.
My favorite beef to smoke is a Tri Tip Roast, by Snake River Farms - American Wagu. Indirect heat. Kingsford briquettes and Lazzari charcoal, topped off with Hickory & cherry wood. Thank you for taking us along on your BBQ journey.
How long I cook a brisket depends on how much beer I have.
The more the better ay
I always make my brisket salt and pepper only. I always use foil to wrap. I have done low and slow and hot and fast. I have had them both turn out great. But my best was hot and fast. Great video!!! Love that big ass smoker!!!
another good video Kosmo! we used to use butcher paper in our comps but have went to foil. At home i pretty much use whichever i have around the house. i add a lil beef broth when wrapping! Cheers brotha
In
Does the beef broth keep the brisket moist??? I smoked my 1st brisket this weekend and it dried up shortly after slicing.
0 5
Pepper, salt, paprika and garlic. Trim and season the night before. In the past I didn’t have access to butcher paper and used paper bags, it turned out great.
Just curious where you get your Knives. Videos are AWESOME!!! Thank you for all the great tips 👍
Check out cutlery and more. They carry shun but there line of knives called enso are wicked awesome
Hey Kosmo when you take your brisket off the smoker when its done do you let it drop down to internal temperature 170 degrees and then rest it?....or do you take it straight to the cooler and let it rest?.....love your videos!!
Arthur.......
Butcher paper if you like a crustier bark. Foil if you like a more tender brisket.
Great video man. I cooked my first brisket this past weekend. A bit apprehensive to say the least. Had to be ready by noon on Sunday. Started it at 9:00 pm Saturday night, Set the alarm every 45 min to get up and check the fire. My temperature varied a bit from about 200 to 250. Left it on til noon Sunday; did not open the smoker Iid once (wood , offset). Took it off, wrapped it in foil until we ate. My grown sons and son in law are all pretty opinionated about food off the smoker or grill and honest too. They said it turned out great . So it was low and slow for me. No wrapping . Enjoyed the heck out of it . Great eating. I’m a brisket guy now .
The one thing I would do different is move the table and paper closer. I know my limitations and I would have dropped those briskets on the way to wrap them! LOL
Nice vid fam. I dig how you tell folks to do what they like instead of acting like there is only 1 way to smoke meats. Respect 👊🏾
I've always used foil, but want to try butcher paper in the future.
Buy it on Amazon Mark, best prices, don’t need the expensive brand, do buy the widest brand 24” min...
In between low and slow and hot and fast 275. I cook at 250 for brisket and beef ribs I wrap in butcher paper when I have it but foil will work. Salt and pepper is my go to for brisket and beef ribs seasoning wise. That brisket looks great 👍
Hot and fast with smaller steak, low and slow for larger cuts.
Great video. Straight to the point and no judgement on what process is better.
Btw. I’m a low and slow guy. Fat side up. Only salt and pepper. Only post oak.
Love from Texas brother!!
Salt and pepper is a good brisket-and has become boring as hell once you know how much better you can make it with just a few little things. Last few I have done hit them with Malcolm's AP rub, then a good coat of Cow Cover Hot and then top with a good coat of 16 mesh black pepper. If using one of my pellet grills I inject with Kozmos reserve.
Have got nothing but rave reviews. Been doing the hot and fast lately. First one was a disaster as I had grease fire and ruined it. Since then I got the hang of it and it's nice to be wrapping in 2 to 3 hours. Great video and as always good info. You must have dirt on Travis Clark to get his pit that has won so much money. Lol!
I agree with you Rus. I am in Central Texas and SPG is a must for a base but there are so many other flavors that take a brisket to the next level. I am not a fan of sweet on beef but a little onion powder, chili powder or cumin, paprika really takes it up. I have always cooked a little faster than most. Its just how I do it not really on purpose but I’m like you Kosmo, who wants to sit with one for 12-16 hrs? Good beef, good rub and enough good smoke is the key.
Agreed. Garlic, paprika, chili pepper, all these will compliment smoke and meat flavor.
@Flatus Antiquitous Not true at all. Maybe if you have a heavy hand then yeah you can't taste the beef. I use many different things and have no issue tasting mine. BBQ at the end of the day is a matter of opinion anyway. There is no right or wrong way to do it.
D-Money here from Austin, TX! Thanks for following though on the challenge I made you a couple months ago for Authentic Brisket (that means Texas Brisket). I’m looking forward to watching this video! Too busy right now, but I will follow-up as soon as I get my pool and smoker fired up later today!
"Ultra Low and Slow" 16-18 hour cooks 💪
Low and slow adds more flavor. I'm not a brisket guy yet but I've gotten pretty good at chuck roast and I use foil.
Changed it up and listen to the keyboard cooks and youtubers and hit a 3 hour stall using butchers paper. Never happened with foil. And no one said anything about that. Learn all about the sweating on my own. No keyboard warriors or youtubers around. Went old school . forums.
Had same thing happen with pork shoulder. Had a massive stall.
Brad K
So, are you saying that foil is better than butcher paper?
Wrap after the stall. Foil can ruin the bark
@@DemocracyOfficer2485 if you're worried about the bark witch is flavor then just re salt/pepper your foil wrapped juiciest brisket ever
Kosmos hey pal how are y'all doing? I love to do baby backs, standing rib roast, and rib eye steak. This is my top 3 of no less than 5o. I have a great gas grill, Cabelas 7 in 1 cooker, as well as a Pit Boss pellet grill. Other than the half price that the Pit Boss was (my son has the Traegar)my son is a wizard on his traeg. He has given me countless tips on the fine art of pellet grilling. I'm very grateful for his expertise. But I assure you I love your videos as a information super highway, they can't get better than Kosmos. I can't thank you enough for all that you do for the Queuing industry. You're a master on all grills I've seen you work on. Always a pleasure to see you work your magic.
Beef short ribs Texas Style
Dude keep the videos coming... my favorite channel to watch.
My friend, you are great, one day I leave California and come to live my pension in Texax, like the Cowboys
Low and Slow. I need to see your video on hot and fast. I've never done it that way. Honestly, I'm new to smoking and have a lot to learn. I like my Traeger but I want to learn on my side box grill as well. I'm still trying to wrap my head around trimming the beef. What do you let go and when do you stop? Keep the vids coming. I enjoy them.
Microwave gives the best results
Boiling in a bag works well too
How long did you put it in the microwave for? And did you wrap with butcher paper or aluminum foil? Mine came out a little on the tough side. Any help is appreciated.
Blasphemy 😳
Pork ribs, briskets and poppers. Top three. Can you do a video on how you separate the point and the flat for burnt ends.
Low & Slow look's mutch better than Hot & Fast...., i like Low & Slow....!
I've found with my smoker it likes to go hot and fast. Can usually knock it out in about 7 hrs - but best results have always been with foil. Tried butcher paper but never comes out as good (tender) as with the foil.
"She'll love your meat" lmaoooo I'm a perv sorry.
Awesome video. And I love that you only use salt and pepper. When people start bringing cumin, celery salt, garlic powder, etc......it doesn’t even taste like brisket anymore. I did a 7-pounder on my Weber smoker, super bowl weekend, it was restaurant quality.
Low and slow...butcher paper.
Love your channel, love your products. The cow cover rub IS AMAZING. Keep up the good work.
Im a kid i cook porkchops
I’ve cooked several briskets using different types of rubs, my favorite has been salt and pepper on my Weber using Kingsford blue and pecan chunks.
I'm so tired of Texas brisket. So overrated. I use aluminium foil. Keyboard tuff guys started using paper, AFTER Franklin, got famous.
I have seen alot of positive comments on naked brisket as in not wrapped lol sorry don't know terms. Have you tried that? I'm new to bbq and would appreciate your insight
@@frozennumb69 I think the end product has more to do with the person cooking it then any type of wrap or naked.Theres a video of the owner of Franklin BBQ trying brisket wrap in foil,paper and naked I doubt anyone could have told the difference in a blind taste test because he knows how to do it...
LOW AND SLOW with lots of Beer drinken… love watching your videos!
I just finished Tex A&M's Camp Brisket where all we did was salt and pepper on the briskets. And, they were delicious. I have a large WSM and with the vents open 1/3, I can get a 225 to 250 cook and all turns out great. 55% 16 mesh black pepper and 45% kosher salt. That's it.
I use butcher paper, seems to work well. One I don't see anyone doing with beef brisket is a brine. I started doing a brine on the brisket and it always comes out awesome! Might want to try it out.
Great video !!!! A master at his craft!! We do Hot and fast !!! Getter done!!
That's an awesome pit! As far as brisket I do some the same way but I also have a family rub we all have used for years.
What’s up man found your channel last night, I started grilling about 4 years ago on one of those super tiny 1foot but 6 inch portable rectangular grills now I use a kettle about 4 times a week. I have found over the last couple of years I really like to cook just about anything as long as possible. Low and slow is the name of my game! Keep up the killer content bro
Ive done it both ways. The fast way was by accident but still good. Have you used coffee grounds as a seasoning?, pretty good and very hearty. I’m not a coffee drinker
Great video! Low and slow for me! I have 2 Pit Boss pellet smokers now, and contemplating 🤔 an offset smoker. I live in AZ and there is an abundance of mesquite out here. Just wondering if mesquite smoke would be too rich for brisket. I can get pecan and post oak if I need to, but will cost more.
Dude! Another home run video! I'm a grill and smoker addict (11 cookers and counting)and love your videos. Great products too! My whole neighborhood loves to smoke bbq and your recipes are killing it! Thanks for the tips and being a regular guy who loves to cook. Hope you roll through Georgia sometime! Keep it up brotha. Much envy of the el ray smoker.....I have to get one!
I've done them both ways. I prefer low and slow if I have the time. If m rushed, hot and fast. Really like the pit.
Brisket!!! That's my favorite meat to smoke! Low and Slow most of the time but I have smoked them at 300 several times and gotten the same results. Yummy!
I most definitely love the longer cooks 12-14 hrs just how I like it
Don’t know about low and slow or hot and fast yet. Doing my first Brisket for my first Father’s Day coming up. Thanks for the tips and great video!
thank you for showing me how to cut the brisket I was letting my brother know the show is awesome will definitely keep watching your RUclips videos
SPG, dome 225. Cook till 198. Rest for 1.5 hrs slice flat. Cube point for burnt ends. Heaven on a plate.
I always wrap with foil and some beef broth, I know you dont get as good bark but i feel it helps tenderize and keep it moist
I've tried it all but I'll always lean toward splitting the point and the flat before I cook, running them low and still keeping the cook time down because they are split. I always favor a little more smoke even if it means an extra hour on the rig. I also like keeping my flavors simple but more than just salt and pepper.
hey like your videos i just recently ordered your rubs to see how they work im getting into bbqing love it can't wait for my rubs im in new jersey can't wait for spring
nice job! i fire up a few small split logs in a fire pit close by about 15 minutes or so before I throw them in the smoker fire box. This saves on the white smoke issue that always happens when refueling. I think it works great. Thanks for you vid!! Yes, and, butcher paper works best for my taste.
I have only tried paper once and it was great. I usually use tinfoil and it’s great too. They both work great. What works for me is wrapping that sumbitch at 170 and pulling them off the heat at 196-204. Open the paper and let out the stem then rest them wrapped for at least an hour. This usually takes me 15 hours but I have a pretty shitty old offset smoker.
Rookie here (1 yr) use Traeger and have had 18 pound briskets , trimmed cook in 9 hrs at 250. I lack smoke ring and thought the time would have been longer. I’ve used your runs a ton and would be open to suggestions . Thank u from PHILLY
first timer here brother! but certainly not my damn last!! S & P is the only way to go on a texas brisket! that's how we do in central Texas. i just subscribed bro and rang your bell! keep'em coming!
He Cosmo I noticed that a lot of people when they serve you their brisket they put some sort of liquid on it? Maybe it's a type of light sauce
What can we add after we cut it to give it a lot more flavor
And for some reason in case it dried out
I haven't done a brisket yet but plan to. I bought a bunch of your rubs but have only used the Dirty bird and Dirty bird hot on turkeys for Thanksgiving and chickens and chicken wings the rubs are fanf**kintastic. I can't wait to use the Cowboy cover and the Texas rub. Keep up the great work my friend
Found you through Lunkers Channel, I have now watched and liked all your videos. Keep the coming man! Excellent content!
Kos, I cook brisket both ways, it just depends on what I'm doing that day. I like to wrap in butcher paper. I guess I just like seeing what I call brisket sweat.😋
Good video brother!!🤟
Up here in Missouri it's stupid humid. I like low and slow. Get the friends over and drink some beer, hang out and let the pit do the work. As for the wrap. I have never used butcher paper. However I am going to try it on the next brisket. My last brisket I messed up and forgot to open the foil ( I blame the beer) and let out the steam and it over cooked a little during the rest. Was still good eatin but the next day brisket samiches where dried out a bit. Do you have a way to save the meat and get some moisture back in it? I normally do not have the issue but I assume even the best pit masters make mistakes. And learn from them. Kosmo do you think that would be an issue if I had injected? I do not normally inject anything.
Your videos are always amazing! What brand was that slicer you used in the beginning to trim fat? Thank you!
Nice vid and thanks for asking how I like to cook my brisket. Personally I like low and slow with no crutch, but most people I feed prefer it when I wrap. I guess bark isn’t universally liked, but I love it. I used to use foil but switched to butcher paper, or course after seeing Aaron on PBS and believe it is the best compromise. On one cook I removed the paper after the stall and continued to smoke it neked to dry out the bark a bit. I liked the results it was more trouble than it was worth so now I add the paper after the stall (I know, is founds backwards) but is does the job and the bark suffers the least for it. Scott